This picture sums up a part of my life. Spicy, delicious-sweet potato and curry channa. I really don’t think anything could make me happier right now. Maybe there is! Well just let us leave that alone for now.

This recipe came to me when I was going through my grieving process and wanted to
keep busy, which by the way was very hard to do. I thought to myself, I want spice, I want
curry, I want channa, I am hungry. Wanting something is one thing, the other is cooking
whatever you can find in your pantry and/or refrigerator

Whoa! I found something, although not regular potatoes, but potatoes either way. How bad can it be? I guess I will find out

All Rights Reserved, Please link back to us if you try one of our recipes.

]]>http://www.simplycaribbean.net/blog/curry-sweet-potato-and-channa/feed/0The Perfect Cassava Ponehttp://www.simplycaribbean.net/blog/the-perfect-cassava-pone/#utm_source=rss&utm_medium=rss&utm_campaign=the-perfect-cassava-pone
http://www.simplycaribbean.net/blog/the-perfect-cassava-pone/#commentsTue, 03 Oct 2017 07:42:21 +0000http://www.simplycaribbean.net/?p=3230After many request asking me to post a cassava pone recipe, it’s finally POSTED. Sticky and gooey are all of the things you love about cassava pone ! Here is my way of making The Perfect Cassava Pone ,perfectly spiced and moist cassava with the rich flavor of coconut.

One of my all time favorite dessert growing up!

Made with Frozen Grated Cassava and Coconut making it very easy to replicate wherever you are . No more peeling or grating cassava and coconut. Although not the typical ingredients you will normally use, but you still get that delicious stickiness and gooey texture that cassava pone is so noted for. But with my recipe most of the spices and main ingredient listed below are probably available at your local supermarket.

WHAT IS CASSAVA/YUCCA?

Think taro, yams , sweet potatoes or any ground provisions. Cassava is similar to these tubers: Cassava can be boiled, baked, fried and steamed or even grilled.

This cassava pone is pretty amazing! Made with (Goya Frozen Cassava and Coconut) instead of fresh cassava or coconut. Add some sugar and spices , boy! you’re in dessert heaven– this cassava pone is so moist and delicious, you won’t believe they were made with frozen ingredients. First off go here and learn about Cassava/Yucca

I’m not really a baker. Baking is an art form that requires accuracy and precision, and I’m really bad with precision. Baking need the perfect balance between dry and liquid ingredients.

When I bake, I do my own thing until I achieve the results I’m looking for, only then will I create and post a recipe. I can tell you, this is the perfect cassava pone recipe. At least it is for me.

My grandmother made cassava pone on the weekends for her shop, I remember her adding sweet potato ,raisins and black pepper . I did not add any sweet potato to this cassava pone recipe, but you can always add it to yours along with raisins or any dry fruit that fancy your taste-buds. (You can add about 1/2 cup raisins)

In a large bowl combine all ingredients in the order listed above and mix well.

Pour mixture into greased baking pan and place on center rack of oven and bake uncovered for one hour at 325 degrees following another 45 minutes of baking at 350 degrees

The finished product should be firm and not wobbly or shaking.

If the top is not brown enough for you , bake for 10-15 minutes more, at 375 degrees.

Enjoy!

Notes

You can use fresh cassava and also fresh coconut in this recipe with great results as well.My pone actually took 2 hours of baking, but all ovens heat differently,so don't worry if yours'takes less time or even longer.You can also add less coconut milk or use evaporated milk and regular butter or margarine if you're not up to using vegan butter.

Zaboca & Channa Bruschetta

However you call it, I just love the lime and cilantro flavors in this . Can be used as a dip or top your toast for bruschetta.

It’s time to make some fast and easy , you know something you can have on the table for guest in under 30 minutes. Well I decided since it was the super bowl weekend, I am going to make a favorite of my husband and myself, just with a little twist. Wait for it! Wait for it! Who am I kidding, you don’t need to wait for it, the picture has already given it away. I like calling this delicious dish Zaboca and Channa Bruschetta or Guacamole & Chickpeas Bruschetta

Guacamole & Channa BruschettaZaboca & Channa BruschettaI am all about simple appetizers when hosting a party, well at least I am trying to be all about simple appetizers. I would rather be with my guests and enjoy the party than be stressing about food. So this Zaboca & Channa Bruschetta is the ideal starter, because it is so damn easy and simple to make and everyone thoroughly enjoys it. You don’t even have to make your own bread, store bought bread is perfect for this.

Channa – Chick peas – Garbanzo beans, they are all the same.

These flavors are so great together, you will be licking your fingers and wanting more, so you better double this recipe. Enjoy!

Scoop out avocado flesh into a clean glass bowl, using a fork and mash avocados

Add drained chick peas, Mix

Add diced tomatoes, Mix

Add garlic, scallions, cilantro and parsley, Mix

Add hot pepper , lime/lemon juice and salt, Mix

Taste and add more salt if needed

Squeeze some additional lime juice on top and place in refrigerator until ready to eat

Bread

Slice the bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 2 minutes, then flip each piece over and toast an additional 2 minutes.

Remove the bread from the oven and immediately brush the tops of the toasts with oil and set aside.

Spoon a portion of the mixture onto each of the toasts and serve immediately.

3.5.3217

Save

Save

Save

]]>http://www.simplycaribbean.net/blog/zaboca-channa-bruschetta/feed/0Top 12 Caribbean Holiday Recipeshttp://www.simplycaribbean.net/blog/top-12-caribbean-holiday-recipes/#utm_source=rss&utm_medium=rss&utm_campaign=top-12-caribbean-holiday-recipes
http://www.simplycaribbean.net/blog/top-12-caribbean-holiday-recipes/#commentsFri, 16 Dec 2016 15:11:22 +0000http://www.simplycaribbean.net/?p=2756It’s Christmas! It’s Christmas! It’s the time of the year when everyone is nice to each other, so much love in the air.

The Ultimate Chow Chow Recipe

The process for this relish is to brine your vegetables then simmer them down in a base of flavor. Though I keep mentioning ham, because it is the popular meat of choice in the Trinidad and Tobago at the time, this is easily used on sandwiches, with fried meats, on hot dogs (my favorite).

The Festive Season is here. And most people are celebrating during this period. If you are…. What is better than a flavorful tender and Juicy Pineapple Ham, on the table to WOW your families and friends?

#5

Trinidadian Brown Stew Oxtail

This dish is one of my family’s favorite. It really bring the family together, whether it’s cooked the Jamaican way or the Trinidad way , I like calling this dish the family reunion dish. That’s because when word goes out that I’m making Oxtail and Rice, everyone shows up for dinner!

Growing up in Trinidad, Oxtail was and probably still an expensive meat, it was rarely cooked in our home, I guessed because it was too expensive,we had it once or twice a month along with goat meat, fish, chicken, and some other things which I will save for another post.

#6

Jamaican Escovitch Red Snapper

I saw Escovitch Fish prepared for the first time when my aunt’s friend brought over fresh snapper to fry for us. Seasoned with spices, she put the whole fish in a frying pan filled with oil. The oil bubbled around the fish as she added the scotch bonnet peppers.

As a child, my mom sent my siblings and I to Jamaica for summers. Aunt Judy’s house is where we stayed. As soon as I stepped foot into her driveway, the sweet aroma of mangoes from the trees outside floated around me. Aunt Judy was never an avid cook but, her kitchen was filled with cooks.

#7

Puerto Rican Arroz con Gandules

Rice can be served in so many different ways. You can have white rice alone, white rice with a variety of beans (served on top of the rice, not on the side), and yellow rice. Yellow rice is when you really get a variety since you can mix just about anything into yellow rice: beans, vegetables, meat, etc.

#8

Calypso Rice for the Holidays

My family love this calypso rice during the holiday season, but it always takes a long time , almost 45 – 60 minutes to cook, so when I’m in a rush to get dinner on the table, especially during the holiday , using the regular brown rice DO NOT cut it for me. Minute Rice is a go.

#10

How to Make Puerto Rican Coquito

In many Puerto Rican households, you can always tell when the holiday season has begun because coquito begins to make an appearance. Coquito is a Puerto Rican holiday drink and just as eggnog is loved in American households during the holidays, coquito also has a special place.

Just like many foods, the coquito recipe may vary slightly depending on the individual. Some people make coquito with egg and others without, but there’s no denying the basic ingredients of coconut, milk, and rum. It makes for a deliciously rich and creamy holiday cocktail, perfect for your holiday entertaining!

#11

Pastelles A Caribbean Christmas Tradition.

#12

Guyanese Pepperpot

If you are Guyanese, then more than likely, you will be having Pepperpot for breakfast on Christmas morning- unless of course, you’re a vegetarian. Pepperpot is a unique type of stew that is made with casareep and some type of red meat or pork (some people use chicken, but that seems to be the exception, not the rule here)

The stew is cooked with a handful of ingredients and tends to taste better over time. It is served alongside slices of plait bread and is typically enjoyed during the holiday time, but is also made throughout the year.

Strawberry Cinnamon Rolls with

A delicious breakfast or brunch for your holiday table. Freshly baked homemade cinnamon rolls and buns are one of my favorite things to make and eat! I used fresh strawberries and made a delicious filling for the rolls as well as some for the top along with a Lemon , Orange and Cream Cheese Glaze

OH! Lala ! southern style collard greens!!! Wish I had this growing up on the island of Trinidad and Tobago, our Greens on the island was a dish called Callaloo which was made from the taro leaves with okra and other spices. So delicious!

Oh! How I love Collard Greens

Who need the main course, when you have these delicious bad girls right here, I can just eat these collard greens all by itself, I love it so much.

these meatless southern collard greens should be on your thanksgiving tableClick To Tweet

The liquid smoke in these collard greens were the bomb, great smoke flavor, but without the meat, these greens are awesome, my non meat eating family were actually licking their fingers!

The LIQUID SMOKE in these collard greens will have you licking your fingerClick To Tweet

Add in the collard greens, pushing them down as needed. When greens begin to wilt down, cover and simmer for up to 35 minutes.

Add cilantro, apple cider, salt, sugar and black pepper, combine with the collards and continue on a low simmer for another 35 - 45 minutes or until the collards are nice and tender, stirring occasionally.

Add chopped parsley. Mix!

Do the taste test and add additional salt and pepper if needed

Serve hot! Enjoy!

3.5.3217

Save

]]>http://www.simplycaribbean.net/blog/meatless-collard-greens/feed/0How to Make the Best Caribbean Macaroni and Cheesehttp://www.simplycaribbean.net/blog/macaroni-and-cheese/#utm_source=rss&utm_medium=rss&utm_campaign=macaroni-and-cheese
http://www.simplycaribbean.net/blog/macaroni-and-cheese/#commentsSun, 20 Nov 2016 12:59:29 +0000http://www.simplycaribbean.net/?p=2619This Macaroni and Cheese is so damn good, you will feel like slapping your PAPA!

Okay, I am from the Caribbean so I guess I have to say Macaroni Pie!

In Trinidad we call it Macaroni Pie, in the southern USA it is called Baked Macaroni & Cheese, but overall it’s the same damn thing, one is scooped out, the other is cut into some type of squares.

I can almost hear my Trini people saying it’s not the same..

I say, macaroni, cheese, milk eggs etc!, almost the same ingredients .. you know where I’m going with this.

They are both made with lots of cheese , some type of cream, and yes, lots of love..

Everyone has their own special recipe for this delicious comfort food, no two people make it the same.

This one here is my own creation , you will not find it anywhere else ONLINE.

Macaroni Pie or you can all it Baked Macaroni & Cheese

Mix in all that nice cheesy sauce to the cooked and drained macaroni

I know you’re dying to taste this cheese sauce!

This Caribbean Style/ Southern Macaroni and Cheese is so damn good, you will feel like slapping your papa!

Go ahead and make it for the holidays! Now mix everything together

Now, pour the macaroni in an oiled baking dish,

I used an aluminum pan as I was at a cooking demonstration when this picture was taken.

Or you can pour it into your greased glass dish.

I poured some of the macaroni mixture, then layered with some grated and diced cheese, then added the rest of the macaroni

Top with the remaining grated cheese, and make sure the entire top is covered

Like SO!

Now bake it for about 25 to 35 minutes, or until the cheese is melted, bubbly, and golden in color.

Something like this!

This one was left in the oven a little longer as I wanted a more robust color and crust .

Add black-eyed pea as a side to your dinner table with this colorful salad that combines beets and fresh herbs,

Spring is coming up so quickly and I'm starting to test out a lot of different salad recipes, don't know what made me want to try this beet salad, I just know that I need more salads in my life and definitely more peas and beans..
This salad is so damn good, you will want to make tons of it and just keep in your refrigerator . I'm telling you it's that good, especially if you like black-eye pea and beets, and even if you don't like beets and black-eye pea, still give it a try. You will not regret making this black-eyed-pea-and-beet-salad.

With fresh herbs, fresh lime juice and extra virgin olive oil and other spices, this salad is to live for!

Rinse the black eyed peas then place them in a small saucepan. Cover the peas with water and bring to a boil over high heat. Reduce heat to low, and simmer until peas are tender when pierced with a fork, approximately 20 minutes. Drain and set aside

Steam or boil the beets for 25 - 30 minutes or until tender. Peel and diced beets , then place in a bowl or serving dish, and top with peas, onion, garlic, cilantro and parsley. Drizzle the vinegar mixture over the salad along with the juice from half fresh lime. Serve.

3.5.3217

Add black-eyed pea as a side to your dinner table with this colorful salad that combines beets and fresh herbs,

OH! Lala ! southern style collard greens!!! Wish I had this growing up on the island of Trinidad and Tobago, our Greens on the island was a dish called Callaloo which was made from the taro leaves with okra and other spices. So delicious!

Oh! How I love Collard Greens

Who need the main course, when you have these delicious bad girls right here, I can just eat these collard greens all by itself, I love it so much.

these southern collard greens should be on your thanksgiving tableClick To Tweet

Collards with Jerk Chicken

The smoked neck bones in these collard greens were the bomb, these greens are awesome, family were actually licking their fingers!

The smoked neck bones in these collard greens will have you licking your fingerClick To Tweet

Add smoked turkey, bring to a boil and then reduce heat to simmer for about 15-20 minutes. Add vegetable seasoning .

Add in the collard greens, pushing them down as needed. When greens begin to wilt down, cover and simmer for up to 35 minutes.

Add cilantro, apple cider, salt, sugar and black pepper, combine with the collard and continue on a low simmer for another 35 - 45 minutes or until the collards are nice and tender, stirring occasionally.

Add chopped parsley. Mix!

Do the taste test and add additional salt and pepper if needed

Serve hot! Enjoy!

3.5.3217

Save

Save

Save

Save

Save

Save

]]>http://www.simplycaribbean.net/blog/southern-soul-collard-greens/feed/2How to Make Cornmeal Porridgehttp://www.simplycaribbean.net/blog/how-to-make-cornmeal-porridge/#utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-cornmeal-porridge
http://www.simplycaribbean.net/blog/how-to-make-cornmeal-porridge/#respondSun, 30 Oct 2016 10:56:04 +0000http://www.simplycaribbean.net/?p=2517Some people call it Hot Cereal, I call it Hot Porridge. Here’s my take on – How to Make Cornmeal Porridge.

I just love porridge and soups this time of the year, especially when it’s chill outside. Most porridge are made using condensed milk, but my cornmeal porridge has no condensed milk, I’m just trying something different.

Porridge is something that I loved and adore as a kid and still do today. Cornmeal is one of my favorite porridge.

As far as I know, this porridge was originated in Northern Europe and was introduced to the islands by British colonizers. Spiced with bay leaf, vanilla extract, nutmeg, cardamon and cinnamon, this hot porridge is considered to be true comfort food. I like calling it food for the soul.

Cornmeal porridge is both inexpensive and filling. Very good comfort food for the soul. Delicious too!

Author: Deborah Lynch Burchell

Recipe type: Breakfast

Cuisine: Caribbean

Serves: 4

Ingredients

2 cups water, divided

2 bay leaves

1 cinnamon stick

2 cups cold coconut milk

2 cups cold almond milk

½ teaspoon ground cardamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 teaspoon vanilla extract

½ cup fine yellow cornmeal

2 tablespoon agave or maple syrup

1 teaspoon ground cinnamon for sprinkling on top

Instructions

Pour 1 cup water into a saucepan over Medium-high heat, add bay leaves and cinnamon stick, boil for 5 minutes,

Meanwhile

Pour ½ cup of cornmeal into a bowl.

Add 1 cup cold water to the cornmeal and stir well, set aside

Then

Add remaining cold water , almond and coconut milk to boiling water,

Reduce the heat to very low and stir in the cornmeal mixture . Whisk continuously for approximately 3 minutes to avoid lumps.

Stir in cardamon, nutmeg, ginger and vanilla extract

Continue stirring until mixture starts to thicken

Allow to simmer for approximately 5 minutes, stirring frequently.

Taste and add more spices as needed

Continue cooking on a very low simmer for an additional 5-7 minutes or until desired thickness is formed

Sweeten with agave or maple syrup

Remove cinnamon sticks and bay leaves and pour into bowls

Sprinkle with ground cinnamon and serve hot.

Enjoy!

Notes

For a different texture, toss in a handful of raisins, dried bananas or dried cranberries. A few pecans or walnuts can add some crunch to your porridge. You can also substitute the coconut and almond milk for evaporated or half and half. The agave or maple syrup can be substituted for sweetened condensed milk, you may need to add about half cup.